Preparation Time:
60 min
Difficulty:
Expert
Ingredients:
- 2 cups of vegetable broth
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of chopped onions
- 2 cloves of garlic, minced
- 1 teaspoon of thyme
- 1 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 cup of frozen peas
- 2 cups of diced potatoes
- Salt to taste
Kitchen Tools Needed:
- Large pot
- Blender
- Cutting board
- Chef’s knife
- Measuring cups
- Wooden spoon
Instructions:
- In a large pot place the olive oil and set the heat on medium. Sauté for about 5 minutes until onions, carrots and celery turn slightly tender then add them in turn.
- Stir in minced garlic, thyme and black pepper and continue to cook for further 2 minutes until the herbs are aromatic.
- Add the vegetable broth and let it heat until it simmers.
- Put the diced potatoes into the pan and let simmer for 20 minutes until the potatoes are soft.
- Finally add the frozen peas and let it cook for 5 more minutes.
- Turn off heat, and with the immersion blender, blend the soup until creamy. If you wish to have a thicker consistency, blend it halfway through or if you have a normal blender, blend it in portions.
- Taste the food and then sprinkle some salt as required. Serve warm.
Macros:
- Total Calories: 215kcal
- Carbs: 30g
- Proteins: 6g
- Fats: 5g